Kitchen Tools

  • Baking sheet
  • Vegetable peeler
  • Medium pan
  • Small bowl

Recipe by: Kim Keitner,
Serves: 2
Prep Time: Quick & Easy


3 carrots, loose

2-3 red beets, loose

2 tablespoons delicate extra-virgin olive oil

2 tablespoons chives

2 tablespoons dill

1/4 cup basil pesto

to taste salt & pepper

2 cup salad mix with edible flowers

1 tablespoon apple cider vinegar

1 large red onion

100 g ricotta sheep cheese

2 gluten-free pizza crusts

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Preheat Oven & Prepare Toppings

  • Preheat the oven to 390°F. Lay the pizza crusts out on a baking sheet.

  • Rinse and peel the carrots and beets. Slice them as thinly as possible. Dice the red onion.

  • Heat 1 tbsp. olive oil in a medium pan over medium-high heat. Add the red onions and sauté for 3 minutes. Add the carrots and beets and continue to cook for another 5-6 minutes. Remove from heat.

Make the Pesto

  • Chop the chives and dill. In a small bowl, combine the ricotta, basil pesto, chives, dill, and salt and pepper to taste. Mix well.

Assemble the Pizza

  • Spread the pesto ricotta mixture evenly across the surface of the pizza crusts. Top each with the carrot, beet and onion mixture and bake for 12 minutes.

Make the Salad

  • While the pizzas bake, make the salad. Divide the salad greens between two bowls and drizzle each with ½ tbsp. olive oil and ½ tbsp. apple cider vinegar. Season with salt and pepper to taste. Toss lightly and serve with the pizzas when ready!